Steamed Momos Delicious and Appetizing

Steamed Momos or Dumpling is an East Indian dish, most popular in Nepal and state of Sikkim too! You can fill them with any minced meat of your choice. Momos are usually served with a clear soup called Thukpa and fiery Sikkim’s tomato chutney.

Ingredients:

• 2 cups flour
• Salt to taste
• Water
• 1/2 kg pork mince
• 1 large onion chopped very fine
• 8-10 cloves of garlic chopped very fine
• 3 tbs soy sauce
• 1 tbsp chili sauce
• 1 tsp freshly ground pepper
• Salt to taste
• 3 tbs vegetable/ sunflower/ canola cooking oil

Preparation:

1. Mix the flour and a little water and salt to taste at a time to make stiff dough.
2. Heat the oil in a pan and fry the onions till translucent.
3. Add the garlic and fry till it begins to turn golden color.
4. Add the meat and brown.
5. Add the chili and soy sauces and mix well.
6. Add the freshly ground pepper and salt to taste and cook till the pork is done.
7. Divide the dough into equal-sized balls and roll into very thin circles of roughly 4″ diameter.
8. Dab a tiny bit of water on the edges of the circle.
9. Put a tablespoon-full of pork in the centre of each circle.
10. Fold the edges over the pork and pinch and twist to seal or fold the Momos in half (into a semi-circular shape) and pinch the edges shut.
11. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
12. Place the Momos in a steaming dish and cook for 10-15 minutes.
13. Serve piping hot with Thukpa and tomato achaar.